Chicken and Dumplings

This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. These chicken and dumplings are ready in about an hour, so try them for a weekend meal.

Directions

1.
In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.

3.
Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.

4.
Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Reviews

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How would you rate this recipe?

760

MS10391601

13 JAN, 2018

The recipe instructions were exact. This was very easy to make. It came out perfect and was absolutely delicious. I thought at first it would be too thick, but as it continued to cook it developed into the best consistency. This is a winner recipe. Everything that Martha puts out has obviously been tested. I have never made a recipe from her that didn't turn out great. Thank you Martha Stewart!!! :-)

Loved everything but the dumplings. I doubled the broth as other comments suggest to do, and it was perfect! But the dumplings were so bitter!! I loved the amount of dill in them; they initially tasted wonderful, although the aftertaste was completely overbearing. And yes, I double- and triple-checked that I used the correct amount of baking powder (tsp, not tbl). Also, the next day the leftover dumplings were soggy.

The bitterness you experienced may have been related to the kind of baking powder you used. Some people, me for instance, and possibly you, taste a bitterness in one kind of baking powder. Check the ingredients in your baking powder and see if you can find one with a different chemical active ingredient and try it in your baking. It could make all the difference in the flavor of items using baking powder.

MS11459018

10 DEC, 2017

Perhaps you used baking powder that is not aluminum-free? Could that be it?

My daughter asked me to make chicken & dumplings and I found this recipe. Really easy to make. Maybe half the dill and add a little Better Than Bouillon at the end of cook. I give 5 stars. I dont like chicken and dumplings but I LOVE this!!!!

Made this recipe but made the following changes:
-Used fresh thyme
- Added a couple ribs of celery
-Added some aleppo pepper flakes for some heat (about 1 tsp)
-Added a couple of cups of water before adding the dumplings. There wasn't really enough to simmer the dumplings at that point.
The dish was really good. Because of the additional water I'd probably add some more flour to make a thicker gravy and double the dumplings in the future.

I have made this recipe half a dozen times or more. It is EXCELLENT. MY family loves it! I DO, however, double the dumplings because we like them so much. Also, I use fresh thyme as I have it growing just outside my kitchen. Tonight I have leftover turkey from roasting a 22 lb turkey yesterday. I simmered all meat off bones and used the turkey broth it made rather than canned chicken broth. Its delicious! So many use canned biscuits or Bisquick. Uhhh WHY? These are so easy!